Summer Shakshuka

summer shakshuka

I had never heard of a Shakshuka before making this dish. I got an email from Food and Wine with this as one of the highlighted recipes. I figured it looked good and I wanted to try something a little different, and I am glad I did! It’s almost like a dip that can be eaten with bread, filled with summer veggies and super easy to make. Β The best part is it is great for any meal of the day. I ate the leftovers for breakfast and it was just as good πŸ™‚
close shak close up

shakshukaThis recipe is adapted from Food and Wine with a recommended pairing with Lambrusco, or if eating for breakfast why not a mimosa!
The Recipe:Β 

2-3 Tbls. extra virgin olive oil

1 large sweet onion, sliced thinly

1 medium zucchini, diced

3 cloves garlic

1 tsp. cumin

1 tsp. paprika

a pinch of cayenne

3 1/2 cups canned tomatoes, chopped in juices

4-6 eggs

1 heaping spoon of goat cheese

cilantro

salt and pepper to taste

Directions:

1. Heat olive oil on medium heat in cast iron pan. Add sliced onions for 15 minutes until translucent and starting to caramelize. Add zucchini and cook additional 5 min.

2. Add diced garlic for 1-2 minutes being careful not to burn it.Β Add spices and tomatoes, salt and pepper and simmer for 10 min.

3. Stir in a heaping spoonful of goat cheese. Crack 4-6 eggs on top. Bake for 10-15 minutes, until eggs are cooked to your liking.

4. Garnish with more goat cheese and cilantro!

Enjoy!

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